Text 9909, 112 rader
Skriven 2014-02-13 20:55:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av NANCY BACKUS
Ärende: chili today and hot 204
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 NB> It is indeed a former KFC...  ;)  If I remember correctly, that should
 NB> have been "no longer lunchtime", as I think the laundromat had taken
 NB> us into the afternoon...

Oh ... I just recall that the parking lot, though fullish,
was not full, and we had no trouble getting a table.

 NB> It was a medium, since it came with the cabbage as well as the side of
 NB> mashed green plantain (mangu).  The more common side is yellow rice
 NB> and beans, which is also decent, and always a huge portion...  We were
 NB> introduced to the mangu as an alternative by our son who had
 NB> discovered it in his more frequent visits to El Latino..  :)

I'm getting vaguely peckish now thinking about that meal,
which was country food at its best (though it could have
used quite a bit of spicing up).

 ML> To me, there's no point in ripe plantains, as they might
 ML> as well be not-so-good bananas, but what the heck, they 
 ML> were filling and tasted okay.
 NB> Interesting that you'd say that... as I'm not at all partial to
 NB> bananas, but do like the ripe plantains, at least on occasion... and,
 NB> ok, I'll admit it, in small doses..   :)   But they do make a nice
 NB> fried plantain there, at least usually.. :)

I like fried bananas in their place, but to me plantains
should be green and starchy when fried.

 ML> The food in general was delicious but unspicy
 ML> (despite its being on Chili Avenue), and the choice of hot
 ML> sauces was meager and also largely unspicy. I guess that
 ML> Dominicans don't do heat much.
 NB> Of course, that's pronounced with long 'I's... "Ch-eye-lye", not

Along with Howston Street, that's one of the greater
New York perversions!

 NB> chili.. I've never tried their hot sauces, either... did you actually
 NB> check them all out...?  Probably a Jamaican restaurant would have
 NB> spicier food... we could try one of those next... ;)

I think I looked and was not impressed.

==
 ML> households. Not at her place, though, as I recall.
 NB> Not sure if you are referring to Jim's friend or to El Latino, but at
 NB> the latter, there is a selection of hot sauces back on the counter,
 NB> though they don't put individual bottles of those on the tables.  So
 NB> far, I haven't experimented with them, though I've seen other
 NB> customers make use of them.

El Latino, but now as you remind me there might have been
El Yucateco green available, a fairly hot but also somewhat
objectionable sauce that has a lot of that rotten peach
taste that those peppers get, plus food starch and
artificial color aplenty. Or maybe that was at the place
where Burt and Shirley took us?

Lobster salad in smoked salmon
Categories: starter, unnecessary, in fact what a waste
Serves: 4

h - For the lobster salad
2 lobsters (1 1/2 lb ea)
1 bay leaf
1 1/2 oz mayonnaise
1 oz diced carrots
1 oz diced celery
1 oz diced cucumber
Juice from 1 lemon
5 oz sliced smoked salmon
Salt and pepper, to taste
h - For the celery salad
1 celery root
2 oz mayonnaise
1/2 lemon, juice of
Salt and pepper to taste
h - For the avocado coulis
1 ripe avocado, peeled and pitted
1/4 lemon, juice of
2 oz heavy cream
2 oz water
micro greens, for garnish

For the lobster salad -
Cook the lobsters 9-10 min in boiling water with bay
leaf and salt. Cool and clean. Chop tail meat and mix
with mayonnaise, lemon juice, and diced vegetables.
Season. Lay smoked salmon on plastic wrap (5 x 12").
Spread salmon with lobster salad. Roll salmon and
lobster sushi style in to a very tight log. Put in
the freezer for 2 hr.

For the celery salad -
Peel and shave the celery root. Season with mayonnaise,
lemon juice, salt and pepper. Refrigerate.

For the avocado coulis -
Combine the avocado, lemon juice, cream, and water in a
blender. Refrigerate.

Presentation -
When the salmon and lobster roll is firm enough to
slice, cut it into 1" pieces. Remove plastic wrap and
set slice on a dish. Form the celery salad in a ring
mold. Garnish with micro salad (or substitute sprouts
or dill), lobster claw, and avocado coulis.

Vincent Menager, GABY, Sofitel New York
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